Korean Journal of Community Nutrition

Original Articles

[English]
A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems: Kyung Cheon Min, Wan Soo Hong; Korean J Community Nutr 2018;23(1):28-37. Published online February 28, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.1.28

Abstract PDF PubReader: OBJECTIVES
This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems.
METHODS
Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis.
RESULTS
The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p < 0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p < 0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p < 0.05).
CONCLUSIONS
The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

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[English]
Analysis on Stress and Dietary Attitudes of Male Employees: Mi Ae Lee, Eun Ju Lee, Hye Kyung Soh, Bong Soon Choi; Korean J Community Nutr 2011;16(3):337-352. Published online June 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.3.337

This study was conducted to vitalize life through analysis on lifestyles, stress and dietary habits of male employees. For this study, questionnaire survey and physical measurements to examine BMI and waist circumference were performed with male employees in four companies located in Gyeongnam. Total 350 copies of the questionnaire were distributed and 327 ones were finally analyzed. The results of analysis on dietary life-related problems and stress were as follows. First, according to BMI, 56.9% were overweight and waist circumference recorded less than 90 cm in 90.5%. For lifestyles, 54.1%, 79.2%, 60.9% and 52.3% smoked, drank alcohol, didn't exercise and didn't sleep sufficiently. Second, for the correlation with job stress, the subjects graduating junior college or lower academic institution, production employees and sleeping insufficiently showed higher compared to the others. Analysis on the correlation with life stress found that conjugal relation stress was higher in alcohol-drinkers, the males not taking dietary supplements, those with a normal weight or more compared to underweight ones. Stress from relation with a child was higher aged 35~49 years than in those aged 20~34 years, and stress from economic life was higher aged less than 50 years, in those graduating junior colleges compared to those graduating colleges, in those sleeping insufficiently. Health life stress was found to be higher in those without religion compared to those with it such as Protestant Christianity and Catholicism, in alcohol drinkers and in those sleeping insufficiently and having a disease. Based on this, in order to improve the lifestyles and dietary habits and release stress effectively, practical nutrition education program should be carried out.

Citations

Citations to this article as recorded by

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